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Recipe by Levana Kirschenbaum

Roasted Salmon with Maple Glaze

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Parve Parve
Easy Easy
8 Servings
Allergens
25 Minutes
Diets

One of my, and many of my regulars’, great favorites. The short and dazzling flavor lineup does its magic with practically no work. You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.).   Makes 8 main course servings, or a dozen ample first course servings.

Ingredients

Main ingredients

  • 1 tablespoon cracked pepper, or less to taste

  • 1 whole side salmon, about 3 pounds, skin off, bones out, trimmed (see note)

Directions

Prepare the Salmon

1.

Preheat the oven to 500 degrees Fahrenheit. Mix all but the salmon in a bowl.

2.

Place the salmon skin-side up in a baking pan just large enough to fit it snugly in one layer (if you have empty spaces, the liquids will burn).

3.

Pour the sauce evenly over the fish. Bake 18 minutes, or a minute or two longer, until the fish is tender but firm to the touch.

4.

Transfer to a platter and pour the cooking juices over the fish. Serve hot, or at room temperature.

Tips:

You will notice on the outermost side of each salmon half a flat, opaque strip, which runs the whole length of the fish: It is very fatty and not meaty and contributes nothing but a greasy, fishy taste. Have no mercy, cut it all off and discard it: You are not wasting it, you are saving the salmon. PS: Sushi restaurants use that part of the salmon to great advantage, but you are not a sushi restaurant and are not equipped with their knowledge and quality control, so please don’t go there and order it in a good sushi restaurant instead!

Notes:

Ed.- This recipe was intended for those who like their fish very well done. For a moister fish we recommend baking for 10 minutes or until salmon is browned and flakes easily with a fork.

About

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Roasted Salmon with Maple Glaze

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tamara maslow
tamara maslow
2 months ago

This was delicious…..

nechama lipskier
nechama lipskier
2 months ago

If you bake it with the skin side up, then how would you have that roasted look on the top?

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Yocheved
Yocheved
2 years ago

can I leave out the sesame oil?

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Raquel
Raquel
Reply to  Yocheved
2 years ago

Sure

M S
M S
3 years ago

Sliced Salmon Hi how can I use this recipe for individual salmon slices regarding the measurements n baking?

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Raquel
Raquel
Reply to  M S
3 years ago

The sauce should be the same measurements and you may need to adjust the baking time. I would start with 10-12 minutes and see if it needs more.

ahuva
ahuva
4 years ago

maple salmon this is my weekly Shabbos go to salmon recipe! always comes out amazing!

Raquel
Raquel
Reply to  ahuva
4 years ago

We are so happy to hear that you love this recipe and use it every week!